Oven Roasted Winter Vegetables - cooking recipe

Ingredients

12 shallots, peeled
12 ounces peeled and deseeded butternut squash
12 ounces peeled sweet potatoes
12 ounces peeled swede
12 ounces peeled celeriac
1 tablespoon freshly chopped mixed herbs (rosemary and thyme, for example)
2 large garlic cloves, peeled and crushed
3 tablespoons olive oil
salt & freshly ground black pepper

Preparation

Preheat oven to gas mark 7/425F/220\u00b0C.
You will need a large baking tray - approx 11 x 16 inches.
Cut the vegetables into large, chunky pieces - about 11/2 inches/4cm - leaving the celeriac unti last as it will discolour if left in the open air too long. Put vegetables in a large bowl, add the herbs, garlic, olive oil and lots of seasoning and mix (use your hands). Spread the vegetables out on the baking tray and cook in the pre-heated oven on a high shelf for 30 - 40 minutes, until they're tender and turning brown at the edges.